Jerk chicken fricassee with sausage and celery

Ingredients:

• 60 g andouille sausage, finely chopped (about 0.5 cup)
• 1 tbsp extra-virgin olive oil
• 4 chicken legs (about 1 kg)
• 1 tbsp flour
• 3 green onions, chopped (white parts separated from green parts)
• 2 cloves garlic, crushed
• 1 tbsp chopped jalapeno, seeded
• 1/4 tsp ground allspice
• 1 large sprig of fresh thyme + extra for serving
• 6 celery stalks, preferably from the middle of the bunch, cut into 3cm pieces.

Preparation:

1. Place the sausage and olive oil in a large, cold nonstick skillet and cook over medium heat until the fat begins to render and the sausage begins to brown, about 6 minutes. Using a slotted spoon, transfer the sausage to a small plate.
2. Sprinkle the chicken with 3/4 teaspoon of salt and a couple of turns of the black peppercorn grinder, then dredge in flour, coating evenly. Increase the heat under the pan to medium-high and cook the chicken, skin side down, until golden brown, about 8 minutes.
3. Turn the chicken thighs skin-side up. Add the white part of the green onion, garlic, jalapeño, allspice, thyme, and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a boil.
4. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and the celery is crisp-tender, 20-25 minutes. Serve sprinkled with green onions and garnished with fresh thyme sprigs.